Cornbread


If you’re making my chili recipe or any soup for that matter, you need cornbread! The flaxmeal in this recipe keeps the cornbread so moist, even when it’s leftover!

Ingredients
1 stick vegan butter, melted
2/3 c sugar
2 egg substitute (2 T ground flax meal + 6 T water)
1 c almond milk (original, unsweetened)
½ t baking soda
1 c cornmeal
1 c flour
½ t sea salt

Directions
Preheat oven to 375. Grease 8×8 pan.

Combine flax meal and water in small saucepan on medium heat until it just starts to bubble. Remove from heat. It should be sticky/goopy… this is your egg substitute. Set aside.

Add sugar and egg substitute to melted vegan butter in a large bowl and mix until well blended. Add almond milk, mixing until well blended. In a separate bowl, combine baking soda, cornmeal, flour, and sea salt, mixing with a fork. Then add dry mixture to the wet mixture and stir until well blended. Small lumps may remain. Pour batter into pan and bake 25-30 min or until a toothpick inserted in the middle comes out clean.

Now off you go to whip it up vegan!

2 thoughts on “Cornbread

  1. Pingback: Homemade Hearty Chili | Whip It Up Vegan

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